Have your met hummus’s cousin yet? Babaganoush? This week we had some eggplant that looked like it was on it’s last leg. What better way to elevate a sad looking eggplant than blending it with a bunch of other yummy goodies?! This babaganoush recipe is so simple and you can easily multitask while cooking up the eggplant. This delicious creamy dip, similar to it’s counterpart, hummus, makes for a great snack, open-faced sammie, and dip for protein.
Share with us your creations by tagging us on instagram @nourishcollectiverdn #nourisheats
Loving the babaganoush? Try out this hummus recipe, as well!
1 large eggpant
1/4 cup tahini
1 lemon, juiced
2 cloves garlic
2 tbsp of olive oil, plus to drizzle when roasting the eggplant
salt and pepper to taste
Optional: chopped parsley
Preheat the oven to 450 degrees. Place parchment paper on a baking sheet. Slice the eggplant in half and lightly coat with olive oil on both sides. Place the eggplant on the (flat side) baking sheet and bake for 20-25 minutes.
Take out the eggplant once it is golden brown on the flat side. Let it cool for 10-15 minutes. Once the eggplant is cool, peel the skin off the eggplant. This can be done by scooping out the eggplant from the peel.
Place the eggplant, tahini, lemon juice, garlic, olive oil, salt and pepper into the blender. Blend for 30 seconds. Mix in the chopped parsley.